Burger And Joint

The word “hamburger” is not often associated with top ingredients, top service and good design. But Tokyo’s Golden Brown hamburger outlets defy all stereotypes. It was three years ago that Nobuya Hisatomi founded Golden Brown in a small corner shop space in Nakameguro, with a neon-free interior and old-fashioned signage handpainted by artist NUTS. A second outlet in Omotesando followed and today, the firm’s 16 staff make 2,600-plus burgers a week.

Why the burgers are special

Golden Brown’s chefs are referred to as “craftsmen” by founder Hisatomi. Ingredients are key: from lean ­Australian beef to the light buns made from wild yeast. And a useful paper sleeve on your plate means you don’t make a mess. — DD